Dessert

KETO RASPBERRY AND COCONUTCRUST CHEESECAKE

KETO RASPBERRY AND COCONUTCRUST CHEESECAKE

Servings 12
Calories 318 kcal

Ingredients

Crust

  • 3 cups Desiccated Coconut Unsweetened
  • 1/4 cup Erythritol or other granular sweetener
  • 2 Egg Whites
  • 1/4 cup Melted Unsalted Butter
  • 1 tsp Coconut Oil

Filling

  • 3 8oz Cream Cheese
  • 2 cup Erythritol or other granular sweetener
  • 1 cup Whipping/Heavy Cream
  • 6 oz Raspberries
  • 1 Zest of Lemon
  • 3 tbsp Lemon Juice

Topping

  • 6 oz Raspberries

Instructions

Coconut Crust

  1. Gently apply the coconut oil to the inside of a spring form cake tin. Line the bottom with parchment paper.

  2. Preheat the oven to 180C/350F degrees.

  3. In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.

  4. Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.

  5. Bake for 20 to 25 minutes until slightly golden and firm.

  6. Remove from the oven and allow to cool.

Filling

  1. In a bowl beat the cream cheese until soft.

  2. Add the sweetener, lemon zest and juice

  3. In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.

  4. Add the raspberries and gently stir, being careful not to break them up too much.

  5. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.

  6. Decorate with raspberries, slice, eat and enjoy!

Recipe Notes

Fat: 31gCarbohydrates: 4g net Fibre: 4gProtein: 5g

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Close